Ingredients
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 small onion, finely diced (1 cup)
1 medium shallot, finely diced (1/3 cup)
Pinch of dried thyme
1/4 teaspoon Aleppo-style pepper flakes
1/2 cup chopped tomato (from 1 medium)
4 ounces smoked link sausage, such as Conecuh or andouille, cut into 1/2-inch pieces (1 heaping cup)
1 cup shrimp stock, low-sodium chicken broth, or water
1 pound medium shrimp (31 to 36 a pound), preferably wild Gulf, peeled and deveined, shells reserved for stock
1/4 to 1/2 cup heavy cream
2 tablespoons torn or coarsely chopped fresh parsley leaves
1 scallion, thinly sliced
1 recipe Crusty Buttermilk Biscuits, for serving
Preparation
Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.
